Summer is a time for carnivals and with that comes carnival foods. However, you don’t have to go to a carnival to have a tasty treat like funnel cakes. This recipe for easy carnival funnel cakes makes it so easy to make this well known carnival treat.
It does work best if you can make these using an actual funnel. It’s worth going to the dollar store and buying one. However, if you want to make this right away and just can’t wait to get a funnel if you happen to not have one, a freezer ziploc bag will do the job. It’s just a little harder.
The classic carnival funnel cake for me include a generous dusting of powdered. Next would be some fresh sliced strawberries and a scoop of sweetened whipping cream. This is how I enjoy them, but top them with whatever you like. You can even get creative. I think I just may have to make these again and drizzle them with Nutella followed by a topping of fresh banana slices and whipped cream!
I have shared a funnel cake recipe before. However, that version was a pumpkin version for fall. It is equally delicious. After making this classic version though, I had some inspiration to make a different fall version. That will be coming in a month or so when we are in fall and I have had the time to turn my inspiration into an actual creation.
- 2 cups canola oil
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/4 cup powdered sugar
- desired toppings such as fresh strawberry slices and sweetened whipped cream
- Heat the oil into a deep skillet, at least 8 inches in diameter, to 360-375 degrees.
- While the oil heats, add the flour, baking powder, and salt to a mixing bowl and whisk together.
- Add the eggs, milk, and vanilla to a blender. Pulse a few times to combine.
- Add in the sugar. Pulse a few more times to combine.
- Add the flour mixture in 1/2 cup at a time, pulsing after each addition to combine.
- If using a funnel, plug the hole at the bottom with your finger. Pour the desired amount of batter into the funnel. Over the hot oil, remove you finger and using a circular motion to make 4 to 6 inch circle with the batter, and then cross over the circle to make a spiral pattern.
- If using a freezer bag, Pour the batter into a zipper freezer bag. Cut off the corner and pipe some batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern.
- Cook until under side of funnel cake is golden brown. Carefully flip the cake over to cook the bottom side until golden. Remove from the oil and drain on plate lined with paper towels.
- Serve warm and dust generously with powdered sugar. Top with desired toppings. Makes 4-6 funnel cakes.